We review the role of the oak barrel as an active vessel for wine maturation. We present a
historical background to highlight that previously established aspects of processes occurring …

The production of some alcoholic beverages very often requires the use of wood from
various tree species to improve the quality parameters (smell, taste, and color) of the drink …

The increasing demand for wood for barrel-making in addition to the rapid extension of
alternative aging system, have led to looking into the possibility of utilizing Spanish oak …

Extracts of wood from acacia, European ash, American ash, chestnut, cherry, and three oak
species (Quercus pyrenaica, Quercus alba and Quercus petraea) before and after toasting …

Many modern alcoholic beverages are subjected to ageing processes during which
compounds extracted from wood contribute decisively to the overall beverage character …

Contact of wine with wood during fermentation and ageing produces significant changes in
its chemical composition and organoleptic properties, modifying its final quality. Wines …

This research examined the impact of oak wood volatile compounds on the perception of red
wine fruity aroma in several matrices. Several aromatic reconstitutions were prepared …

Abstract Oloroso Sherry Wine is a fortified Sherry wine obtained by oxidation and ageing in
American oak barrels of 500 L–600 L. In this work, the study of the suitability of other types of …

Different oak species or origins have been studied to find an alternative to traditional ones
and Quercus humboldtii from Colombia is a candidate. Some studies analyse the …

Seasoning and toasting treatments carried out in cooperage influence the chemical
composition of the oak, and these treatments affect different oak species in different ways …